Carrot Cake Pancakes
Delicious, nutritious! I love the fact that I can put 3 cups of carrots into breakfast and my family will gobble it up. As always, I make a double-batch to freeze for later in the week.
I originally found this recipe on Pinterest, but significantly reduced the sugar and used whole-wheat flour.
Variations:
• Use half grated carrot and half grated apple
• Use grated carrot and grated raw beet
• Use only whole-wheat flour but increase the milk by 1/4 – 1/3 cup
• Serve with vanilla Greek yogurt, or plain Greek yogurt mixed with honey and top with chopped nuts of choice
Ingredients
- 1 1/2 cups spelt or whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup milk of choice
- 1 teaspoon vanilla
- 3 tablespoons butter melted or coconut oil
- 3 cups pre-shredded carrots
- 1/4 cup walnuts chopped (or other nuts
- 1 tablespoon coconut optional
- 2 tablespoons chia
Adjust servings: pancakes
Units:
Instructions
- Mix flour, sugar, baking power, pumpkin pie spice, baking powder, baking soda and salt.
- In another bowl whisk eggs. Whisk in milk, vanilla and melted butter (or coconut oil).
- Pour wet ingredients into dry ingredients and mix until combined.
- Stir in shredded carrots, chopped nuts, and chia; add coconut if using.
- Heat pancake griddle or large skillet over medium-high heat and brush with butter or coconut oil. Scoop about 1/4 cup batter into skillet, turn down heat to medium and cook 3 – 4 minutes per side until golden.
Recipe Notes
- Can add half Greek yogurt and half milk for more protein
- Always serve with fat from nature (a bit of butter on the pancake and/or protein (a scoop of Greek yogurt, quality sourced breakfast sausage)
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